One of the best benefits of blogging for Timber2Table is sharing wild game recipes with and from other hunters. At a recent squirrel hunting camp, Federal Ammo’s JJ Reich mentioned that he had been experimenting with a version of venison spaghetti and meatballs inspired by his favorite Scotch egg recipe.
In it, he tossed cooked spaghetti with a good store-bought sauce and parmesan cheese. He then packed the mixture into molds used to make large round ice balls for cocktails.
He froze the spaghetti to hold its shape. Next he wrapped the spaghetti balls in a thin layer of venison Italian sausage. Then he rolled them in panko breadcrumbs. The result was a Scotch-egg-style spaghetti IN meatballs.
2 pounds venison Italian sausage
1 jar (25 ounces) spaghetti sauce
16 ounces dried spaghetti, cooked
4 ounces parmesan cheese
3 cups panko breadcrumbs
Non-stick vegetable oil cooking spray
Start by boiling the spaghetti in salted water. Drain the pasta and mix in enough sauce to coat it. Pack the spaghetti in round ice-ball molds. Freeze well — usually at least four hours.
Roll out a thin layer of Italian sausage to between ¼ and ½ inch thickness. Unpack the frozen spaghetti balls and place one into the center of the rolled sausage.
Wrap the meat around the spaghetti ball to seal it completely.
Allow the spaghetti balls to rest at room temperature for 30 minutes.
Gently roll the balls in panko breadcrumbs. Then move them to a baking sheet.
Spray the surface with vegetable oil spray. Bake at 325 degrees for 30 minutes or until the breadcrumbs are crisp, the sausage has cooked through, and the pasta is piping hot.
Serve with remaining sauce mixed with grated parmesan for dipping.
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